Roasted Cauliflower Steaks with Paprika Cashew Cream Sauce make for a healthy satisfying Vegetarian dinner! A wholesome easy EASY meal that’s simple to make with minimal ingredients! Paleo, vegan, and whole 30 friendly.
And now you know why I so so needed to update that how to make cashew cream post. Because this…Roasted Cauliflower Steaks with smokey paprika cashew cream ya’ll!
This meatless dish has been on my MUST MAKE (or try to make) list for quite some time now. I always had a fear that it would be less filling and boring. Well, compared to regular steak that is. I mean, I grew up with 3 brothers, have a plant based meal for dinner was unheard of. Meat was always in the picture. Meat and potatoes and spaghetti and all things carbs and meat. Haha!
Well, thank goodness I married a man who is open to meatless Monday and just about anything in between. Besides mushrooms. Those I can’t get him to eat. Hence why Cauliflower steaks were chosen over Portabella mushroom steaks. Darn.
Now, since we’re focusing using a vegetable in place of meat here (hint-> healthy swaps challenge), we can’t just leave it plain. For one, that would be boring and tasteless (in my humble opinion). And secondly, I’m a firm believer that food works in synergy together. So pairing these roasted cauliflower steaks with a flavorful topping that’s rich in healthy fats (like a seasoned cashew cream sauce) can actually help you ABSORB more nutrients.
Let’s think about this. Cauliflower is rich in Vitamin K, a fat soluble vitamin. Vitamin K has been said to reduce inflammation in the body as well as supporting bone health/structure. Vitamin K also helps to produce proteins for blood. ALL VERY important. Wouldn’t you agree? BUT, since Vitamin K is a fat soluble vitamin, it can only be absorbed in the intestines along with fat. Hence the roasting in coconut oil and cashew cream topping.
Cauliflower is also rich in Vitamin C, a water soluble vitamin. Vitamin C helps to absorb plant based iron. Guess what’s rich in plant based Iron Here? Yep! The cashew cream. Cashew’s bring in 8.22 mg per cup.
You see what I’m saying here folks? NERD ALERT!
Roasted Cauliflower Steaks plus Cashew Cream Topping (Rich in Vitamin E) plus Paprika (an anti-inflammatory spice) equals one PLANT POWERED DISH! And let’s just add in some olives and tomatoes for extra nutrients.
Fiber, Antioxidants, Healthy fats and plant based protein, deliciousness. Okay I am sold. We can eat. Steak never looked so fine!
Here’s what you need to make this affordable “steak” dish. I mean roasted cauliflower steaks.
Roasted Cauliflower Steaks Ingredients:
- 1 medium head of cauliflower (I find those slice and hold together better)
- Cherry Tomatoes and Olives
- Oil (Avocado or coconut oil that’s naturally refined are great for high heat)
- Cashews for the EASY 10 minute cashew cream sauce.
- Paprika or Smoked Paprika
- Pinch of Cayenne
- Parsley to Garnish
- Optional honey or maple to sweeten.
That’s it my friends! Oh and if you want to add a little crunch, feel free to add crushed nuts on top.Print
Meatless yet satisfying! These Roasted Cauliflower Steaks with Paprika Cashew Cream are healthy, paleo, vegan, and whole 30 friendly.
- 1 medium head of cauliflower or 2 small heads of cauliflower
- 2 -3 tbsp olive oil
- Pinch of salt, pepper, and onion powder
- Squeeze of lemon
- Cherry tomatoes, sliced
For the Paprika Cashew Cream Sauce:
- 1/2 – 2/3 cup cashew cream sauce (this includes 1 1/2 cup raw cashews and water)
- 1 tsp smoked paprika
- Pinch of cayenne
- 1/2 tsp minced garlic
- Ground black pepper, kosher salt to taste
- 1- 2 tsp of fresh lemon juice
- Lemon slices to garnish
- Optional Crushed nuts
- Garnish with fresh parsley or cilantro
- 1/2 cup to 2/3 c Stuffed green olives
- Olive oil to drizzle
- Sea Salt and Crushed red pepper, to taste
- Preheat oven to 450F.
- If you haven’t made your cashew cream sauce, go ahead and make the quick 10 minute version. Recipe is found here. Place in bowl and set aside or in fridge.
- Next slice your cauliflower lengthwise through the core. If you have a medium you should get 4 to 5 ‘steaks.’ If you using 2 small heads, you will most likely get 2-3 slices per head.
- Slice 1 cup cherry tomatoes, length wise.
- Place cauliflower and tomatoes on flat baking sheet. Drizzle with the olive oil and spices (pinch of sea salt, pepper, and onion powder).
- Roast at 450 for 9 minutes. Broil an addition 1 to 2 minutes or until the edges the cauliflower steaks have browned and tomatoes blistered.
- Remove and set aside.
- Next make your paprika Cashew Cream. Whisk together your cashew cream with paprika, cayenne, garlic, salt/pepper, lemon. Feel free to sweeten it with a 1 tsp of honey or maple syrup if desired.
- Plate your Cauliflower steaks and tomatoes.
- Garnish each plate with lemon slices, olives, parsley, and additional seasoning of choice.
- Spoon paprika cashew cream on top of each steak or serve in dip bowl along side it.
Don’t have time to make cashew cream? Feel free to use the dairy version. Replace cashew cream with sour cream or plain yogurt. Then add your spices.
NUTRITION SHOWN without cream sauce:
Cashew Cream sauce 2 tbsp serving:
Calories – 70 calories, Fat – 5-6 grams Saturated Fat – less than 1 gram Total Carbohydrate 3 grams, Fiber – 1 gram Sugars – less than 1 g, Protein 2.5 grams.
- Serving Size: 2 steaks
- Calories: 155
- Sugar: 4.5g
- Sodium: 253.6mg
- Fat: 11.5g
- Saturated Fat: 1g
- Carbohydrates: 11.5g
- Fiber: 5g
- Protein: 4.4g
Keywords: roasted cauliflower, cauliflower steaks, vegan, paleo, gluten free
Steak knives not needed. Mwah!
What’s your favorite meatless dish that’s actually filling? Ever tried Roasted Cauliflower Steaks?